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Original

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ACS symposium series, 633

Perspectives on the Effects of Interactions on Flavor Perception: An Overview / Land, Derek G. / http://dx.doi.org/10.1021/bk-1996-0633.ch001

Implications of Fat on Flavor / Hatchwell, L. C. / http://dx.doi.org/10.1021/bk-1996-0633.ch002

Performance of Vanilla Flavor in Low-Fat Ice Cream / Graf, Ernst, Flavor Frontier, 731 Wright Street, Rathdrum, ID 83858; de Roos, Kris B., Tastemaker, Nijverheidsweg 60, 3771 ME Barneveld, Holland / http://dx.doi.org/10.1021/bk-1996-0633.ch003

Effect of Emulsion Structure on Flavor Release and Taste Perception / Bakker, J.; Mela, D. J. / http://dx.doi.org/10.1021/bk-1996-0633.ch004

Interactions Between Lipids and the Maillard Reaction / Farmer, L. J. / http://dx.doi.org/10.1021/bk-1996-0633.ch005

Flavor Binding by Food Proteins: An Overview / O'Neill, Timothy E. / http://dx.doi.org/10.1021/bk-1996-0633.ch006

Flavor Interaction with Casein and Whey Protein / Hansen, A. P.; Booker, D. C. / http://dx.doi.org/10.1021/bk-1996-0633.ch007

Interaction Between Flavor Components and β-Lactoglobulin / Boudaud, N., Laboratoire d'Étude des Interactions des Molécules Alimentaires, Institut National de la Recherche Agronomique Nantes, B.P. 527, 44026 Nantes Cedex 03, France, Current address: Consumer Sciences Department, Institute of Food Research, Earley Gate, Reading RG6 6BZ, United Kingdom; Dumont, J.-P., Laboratoire d'Étude des Interactions des Molécules Alimentaires, Institut National de la Recherche Agronomique Nantes, B.P. 1627, 44316 Nantes Cedex 03, France / http://dx.doi.org/10.1021/bk-1996-0633.ch008

The Effect of Gelling Agent Type and Concentration on Flavor Release in Model Systems / Carr, James, Food Ingredients and Additives Group, Systems Bio-Industries, Inc., 620 Progress Avenue, Waukesha, WI 53187; Baloga, David, Flavor and Fruit Group, Systems Bio-Industries, Inc., 2607 Interplex Drive, Trevose, PA 19053, Current address: Quest International, 5115 Sedge Boulevard, Hoffman Estates, IL 60192; Guinard, Jean-Xavier, Department of Nutrition, Pennsylvania State University, University Park, PA 16802; Lawter, Louise, Flavor and Fruit Group, Systems Bio-Industries, Inc., 2607 Interplex Drive, Trevose, PA 19053; Marty, Cecile, Department of Nutrition, Pennsylvania State University, University Park, PA 16802; Squire, Cordelia, Food Ingredients and Additives Group, Systems Bio-Industries, Inc., 620 Progress Avenue, Waukesha, WI 53187 / http://dx.doi.org/10.1021/bk-1996-0633.ch009

Binding of Volatiles to Starch / Hau, M. Y. M.; Gray, D. A.; Taylor, A. J. / http://dx.doi.org/10.1021/bk-1996-0633.ch010

Interactions Between Pectins and Flavor Compounds in Strawberry Jam / Guichard, Elisabeth / http://dx.doi.org/10.1021/bk-1996-0633.ch011

Taste Interactions of Sweet and Bitter Compounds / Walters, D. Eric, Department of Biological Chemistry, Finch University of Health Sciences, The Chicago Medical School, 3333 Green Bay Road, North Chicago, IL 60064; Roy, Glenn, Pepsi-Cola Company, 100 Stevens Avenue, Valhalla, NY 10595 / http://dx.doi.org/10.1021/bk-1996-0633.ch012

The Loss of Aspartame During the Storage of Chewing Gum / Schirle-Keller, J.-P., Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108; Reineccius, G. A., Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108; Hatchwell, L. C., NutraSweet Kelco Company, 601 East Kensington Road, Mt. Prospect, IL 60056-1300 / http://dx.doi.org/10.1021/bk-1996-0633.ch013

Sorption and Diffusion of Flavors in Plastic Packaging / DeLassus, Phillip T. / http://dx.doi.org/10.1021/bk-1996-0633.ch014

Gas Chromatography-Olfactometry as a Tool for Measuring Flavor-Food Ingredient Interactions in Model Systems / Fischer, Norbert, Research Division, Dragoco AG, D-37601 Holzminden, Germany; van Eijk, Tony, Flavor Application Department, D-37601 Holzminden, Germany / http://dx.doi.org/10.1021/bk-1996-0633.ch015

Retronasal Flavor Release in Oil and Water Model Systems with an Evaluation of Volatility Predictors / Roberts, Deborah D., Current address: Nestlé Research Center, Lausanne, Nestec Ltd., Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland; Acree, Terry E. / http://dx.doi.org/10.1021/bk-1996-0633.ch016

Investigation of the Interaction Between Dentifrice Flavor and Product Base by Principal Component Analysis of Headspace Gas Chromatography / Brahms, John; Masters, James; Labows, John; Prencipe, Michael / http://dx.doi.org/10.1021/bk-1996-0633.ch017

Flavor Evaluation of Cheddar Cheese / Delahunty, Conor M., Current address: Department of Nutrition, University College, Cork, Ireland; Piggott, John R.; Conner, John M.; Paterson, Alistair / http://dx.doi.org/10.1021/bk-1996-0633.ch018

Flavoring of Complex Media: A Model Cheese Example / Dubois, C., Ensbana, 1 Esplanade Erasme, 21000 Dijon, France; Sergent, M., LPRAI, 13397 Marseille Cedex 13, France; Voilley, A., Ensbana, 1 Esplanade Erasme, 21000 Dijon, France / http://dx.doi.org/10.1021/bk-1996-0633.ch019

Flavor > Analysis.

Food > Fat content > Flavor and odor.

Vanilla > Utilization.

Low-fat foods > Research.

Lipids > Analysis.

Maillard Reaction > Analysis.

Casein > Flavor and odor > Analysis.

Whey products > Flavor and odor > Analysis.

Gelation > Analysis > Research.

Pectin > Analysis > Research.

Flavor > Absorption and adsorption.

Plastics in packaging > Analysis.

Dentifrices > Flavor and odor.

Cheddar cheese > Flavor and odor > Analysis.

Taste Perception.

Taste.

Flavoring Agents - chemistry.

Dietary Fats - analysis.

Vanilla - chemistry.

Ice Cream - analysis.

Emulsions - chemistry.

Lipids - chemistry.

Maillard Reaction.

Proteins - chemistry.

Caseins - chemistry.

Whey - chemistry.

Lactoglobulins - chemistry.

Pectins - chemistry.

Aspartame - analysis.

Food Storage.

Chewing Gum - analysis.

Food Packaging.

Chromatography, Gas.

Olfactometry.

Dentifrices - analysis.

Cheese - analysis.